Dôme chocolat & ananas

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Dôme chocolat & ananas

Sous un dôme de chocolat craquant, une mousse au chocolat parfumé à la noisette et une brunoise d’ananas

Temps de préparation : ♦♦          Difficulté : ♦♦

Ingrédients (pour 6 personnes)

Pour la pâte sablée à la noisette :

– 250g de farine
– 125g de beurre mou
– 125g de sucre semoule
– 90g de poudre de noisettes
– 1 gousse de vanille
– 1 œuf

Pour la mousse au chocolat à la noisette :

– 200g de chocolat au lait
– 30g de poudre d’amandes
– 4 œufs

Pour les coques en chocolat :

– 150g de chocolat noir

Pour les dés d’ananas :

– 1 ananas
– 20g de beurre
– 1 cuillère à soupe de miel

Préparation

Pour la pâte sablée :

– Travailler le beurre et la farine avec les doigts jusqu’à obtenir une préparation sableuse.
– Creuser un puits, ajouter l’œuf, le sucre, la poudre de noisettes et les graines de la gousse de vanille.
– Mélanger sans trop malaxer.
– Diviser la pâte en deux, laisser reposer un pâton au moins 1h au réfrigérateur et conserver l’autre pâton au congélateur pour une prochaine recette.
– Étaler la pâte et découper des cercles légèrement plus grand que les dômes.
– Cuire au four 10min à 160°C.
P1070788

Pour la mousse au chocolat à la noisette :

– Faire fondre le chocolat au bain marie.
– Ajouter les jaunes d’œufs et la poudre de noisettes, mélanger.
– Monter les blancs d’œufs en neige et incorporer délicatement au mélange précédent.
– Réserver au frais.

Pour les coques en chocolat :

– Faire fondre le chocolat au bain marie.
(pour obtenir des coques bien brillantes, tempérer le chocolat : porter à une température de 45°C, ramener la température à 27°C puis remettre au bain-marie jusqu’à 31°C)
– Badigeonner les moules à l’aide d’un pinceau.
P1070791– Mettre au frais 15min et renouveler l’opération pour renforcer les coques.
– Réserver au frais.

Pour les dés d’ananas :

– Découper l’ananas en petits dés.
– Dans une poêle, faire fondre le beurre à feu doux.
– Ajouter les dés d’ananas et le miel et laisser rôtir quelques minutes.
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Montage

– Verser un peu de mousse au chocolat au fond des coques.
P1070797– Ajouter les dés d’ananas.
P1070801– Recouvrir d’une deuxième couche de mousse au chocolat.
– Mette au congélateur 30min et démouler sur les sablés à la noisette.

1 168 commentaires

  1. Aline

    Les petites hommes verts-ananas prêts à embarquer dans leur soucoupe volante chocolatée pour un voyage gustatif aux confins de la planète Délice.

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    • Flo

      C’était un carnage de coques!! La première fois, j’ai raté au moins la moitié, problème de casse au démoulage. C’est pour ça qu’il ne faut pas hésiter à mettre une bonne dose de chocolat pour les renforcer.

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